Cooking with Norman

Pan-Cooked Filet of Key West Yellowtail

Thursday July 29th | Time TBD

This dish I learned in part when working with a woman born in Key West named Betty Howard. Betty lived in the Bahama Village area of town and likely learned this way with delicate fish from her family. It is simple but perfect like many simple things can be. You will also learn to make a classic ‘Beurre Blanc’ sauce which can take you to a magical place in sauce making you will use over and over again.


What you will need

Technology: Laptop computer ONLY

Ingredients:

  • For the Fish:
    • 1 egg
    • ¼ cup half and half
    • salt and pepper
    • ¼ cup flour
    • (4) 8 ounces fillets of Yellowtail Snapper (or other thin, delicate fish)
    • ¼ cup clarified butter (or Ghee), to cook the fish in
  • For the Citrus Butter Sauce:
    • ½ cup freshly squeezed orange juice
    • 3 tablespoons Champagne vinegar
    • 2 shallots, peeled and sliced
    • 1 bay leaf, broken
    • 1 teaspoon freshly cracked black pepper
    • 3 tablespoons heavy cream
    • ½ pound butter, cut into small pieces and kept very cold
  • For the Garlicky Mashed Potatoes:
    • 12-16 new potatoes, peeled, diced and put into a pot of cool water
      Note: Since potato sizes vary or you may use different potatoes just know that you will need about 5 cups of raw, peeled and diced potato
    • 2 cups of heavy cream
    • ¼ cup of Roasted Garlic, (see separate recipe)
    • 3 tablespoons whole butter
    • Kosher salt and cracked white or black pepper, to taste
  • For the Asparagus:
    • 1 pound trimmed and peeled asparagus
    • Kosher salt and freshly cracked black pepper, to taste
      Note: If asparagus is out of season steamed spinach works beautifully as well
Equipment List:

  • For the Fish:
    • large sauté pan
    • flexible spatula
    • small ladle for the clarified butter (or Ghee)
  • For the Mashed Potatoes:
    • medium large pot to cook the potatoes
    • strainer to drain the potatoes well
    • potato masher
  • For the Butter Sauce:
    • small, heavy duty non-reactive saucepan
    • whisk
    • chinois, fine meshed strainer
    • Bain Marie to keep the butter sauce warm
 
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